1,569 mani rice recipes

Sai Grog: ground pork mixed with red curry paste, lemongrass, kaffir lime leaves, coriander root, and fish sauce, grilled in natural casings. Authentic Thai spicy sausage in 40 minutes.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

Sweet and sour chicken with pineapple, bell pepper, and brown sugar-vinegar sauce. Two methods included: slow cooker (8-10 hours) or oven (2 hours). Serve over rice.

Beef and mushroom stir-fry with bell pepper, snow peas, water chestnuts, and a soy-cornstarch glaze. A 30-minute Chinese-American weeknight dinner served over hot rice.

Warm Santa Fe salad with sauteed peppers, kidney beans, Mexican corn, rice, and salsa piled over shredded lettuce with tortilla chips, cheddar cheese, and sour cream.

Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.

Slow cooker orange chicken made with frozen orange juice concentrate and ginger, served over rice and topped with shredded coconut, fresh orange segments, and green onions.

Beef and pork meatballs simmered in smoky chipotle sauce with fresh cilantro. A spicy Mexican-inspired main dish ready in 45 minutes over rice or noodles.

Mexican mince from Marguerite Patten combines ground beef with kidney beans, sweetcorn, tomatoes, and chili powder. A British wartime-era spin on chili served over rice or pasta.

Pancit bihon guisado with chicken, pork, and shrimp sauteed with rice noodles, napa cabbage, and carrots in soy and fish sauce. A classic Filipino noodle dish for celebrations.

Cajun lamb curry blends Louisiana heat with Indian spice. Coconut cream, cayenne, jalapeno, ripe banana, and toasted pecans build a sweet-hot curry served over rice.

British-Indian style beef curry with cubed beef, apples, raisins, and chutney in a curry-spiced gravy, then oven-braised two hours until fork-tender. Classic colonial-era comfort food.

Waldorf chicken with boneless breasts poached in apple juice and ginger, topped with a warm sauce of chopped apples, celery, raisins, and scallions.

The first chili recipe appeared in West Texas at the turn of the century.

Five-flavor chicken slow cooks chicken breasts in ginger, garlic, soy, honey, and sherry. The Asian-inspired sauce thickens at the end for a glossy weeknight dinner over rice and broccoli.

Ginger Grilled Chicken on Apple Rice Papaya Coconut Cream recipe